Vegan Raspberry Ruffle Cupcake Recipe

Jump to Recipe

This Vegan Raspberry Ruffle Cupcake Recipe combines rich chocolate cupcakes with fluffy raspberry buttercream and a Raspberry Ruffle chocolate on top for the ultimate nostalgic bake. These colourful cupcakes are perfect for birthdays, afternoon tea or anyone who loves the classic combination of chocolate, raspberry and coconut.

TL;DR

• Rich chocolate cupcakes topped with raspberry buttercream.

• Finished with Raspberry Ruffle chocolates for a nostalgic treat.

• Completely vegan and dairy-free.

• Perfect for birthdays, parties and afternoon tea.

• Makes 12 cupcakes.

• Ready in around 1 hour 25 minutes.

Vegan Raspberry Ruffle Cupcake Recipe

Ingredients

For the Chocolate Cupcakes

• 180g plain flour
• 200g caster sugar
• ½ tablespoon baking powder
• 25g cocoa powder
• ½ teaspoon salt
• 1/2 tablespoon Baking Powder
• 60ml sunflower oil
• 60ml maple syrup
• 130ml soya milk
• 1 teaspoon vanilla extract

For the Raspberry Buttercream

• 125g vegan butter block, softened
• 125g vegan margarine spread
• 500g icing sugar
• Raspberry extract, to taste
• Pink gel food colouring

For the Decoration

• 12 vegan Raspberry Ruffles

How to Make Vegan Raspberry Ruffle Cupcake Recipe

Step 1: Bake the Chocolate Cupcakes

Preheat your oven to 180°C (350°F).

Line a 12-hole cupcake tin with cupcake cases.

In a large bowl, combine the plain flour, caster sugar, cocoa powder, baking powder and salt.

In a separate jug, whisk together the sunflower oil, maple syrup, soya milk and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth batter.

Divide the batter evenly between the cupcake cases.

Bake for 20–25 minutes, until the cupcakes spring back when lightly pressed.

Transfer to a wire rack and leave to cool completely.

Step 2: Make the Raspberry Buttercream

Beat together the vegan butter block and vegan margarine until light and fluffy.

Gradually mix in the icing sugar until smooth.

Add the raspberry extract a few drops at a time until you reach your preferred flavour.

Mix in the pink gel food colouring a little at a time until you achieve a vibrant pink shade.

Step 3: Decorate

Transfer the buttercream to a piping bag fitted with a large star nozzle.

Pipe a generous swirl onto each cooled cupcake.

Cut each Raspberry Ruffle in half to reveal the pink coconut centre.

Place two halves on top of each cupcake to finish.

Top Tips

• Add the raspberry extract gradually, as different brands vary in strength.
• Make sure the cupcakes are completely cool before decorating.
• Use gel food colouring rather than liquid for a stronger colour without thinning the buttercream.
• Chill the cupcakes for 10 minutes after decorating if serving on a warm day.

Variations

• Sprinkle toasted coconut over the buttercream.
• Drizzle with melted vegan dark chocolate.
• Fill the cupcakes with raspberry jam for an extra fruity surprise.
• Decorate with freeze-dried raspberries for added colour and flavour.

Serving Suggestions

These Vegan Raspberry Ruffle Cupcakes are ideal for birthdays, bake sales, afternoon tea, baby showers or simply enjoying with a cup of tea or coffee.

Storage

Store the cupcakes in an airtight container for up to 4 days. They can also be frozen without the buttercream for up to 3 months. Defrost completely before decorating.

FAQs

• Which Food Colourings Are Vegan?

Recipes Similar to Vegan Raspberry Ruffle Cupcake Recipe

• Vegan Jammie Dodger Cupcakes
• Vegan and Gluten Free Chocolate Cupcakes
• Vegan Vanilla Cupcakes

Vegan Raspberry Ruffle Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

1

hour 

Cooking time

25

minutes

Total time

1

hour 

25

minutes

A chocolate cupcake with raspberry frosting and a Raspberry Coconut Chocolate on top

Ingredients

• For the Sponge

• 180g Plain Flour

• 200g Caster Sugar

• 1/2 tbsp Baking Powder

• 25g Cocoa Powder

• 1/2 tsp Salt

• 60ml Sunflower Oil

• 60ml Maple Syrup

• 130ml Soya Milk

• 1 tsp Vanilla Extract

• For the Frosting

• 125g Vegan Butter Block

• 125g Vegan Margarine Spread

• 500g Icing Sugar

• 1 tsp Raspberry Extract (to taste)

• Pink Gel Food Colouring

• 12 Raspberry Ruffles

Directions

• For the Sponge
• Preheat the oven to 180ºc/350ºf and grease and line a 12 hole cupcake tin with cupcake cases.
• In a large bowl mix the flour, sugar, cocoa powder, baking powder and salt.
• In a separate bowl mix together the sunflower oil, maple syrup, vanilla and soya milk. Slowly pour this into to dry ingredients while mixing. 
• Divide between the cupcake cases. Bake in the oven for 20 - 25 minutes, until the sponge springs back when you press it. Allow to cool completely.
• For the Frosting
• Beat together the butter block and margarine until smooth and whipped.
• Mix in the icing sugar by folding it in at first and then mixing until you have a smooth frosting.
• Add in the raspberry extract a drop at a time until you get your desired flavour. All extracts are different strengths so this is the best way to make sure you don't overpower with the flavour.
• Add in the pink gel food colouring a little at a time until you get a rich pink colour. Remember you can always add more food colouring but you can't take it away.
• Use a piping bag with a large star tip to put a swirl on each cupcake.
• Slice the Raspberry Ruffles in half to expose the pink inside and place two halves on top of each cupcake.

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.